Well, two days later and we’ve made quite a headway on the leftovers. We’re out of mashed potatoes and stuffing, but there’s still plenty of gizzards. (Anyone?)
We probably could have catered at least 40 more people with the amount of food we had. Thanks to the purchase of a farm box, we were overloaded with veggies. Luckily we love to cook, but the nine of us barely made a dent in the following dishes:
- One 20lb turkey (named Melanie) which had been brined two days in advance by Jason
- Gravy from the drippings
- Stuffing (J’s recipe with multigrain and rye chunks, fresh sage, celery and other spices)
- Mashed potatoes (my recipe with butter, milk and chicken broth)
- 2 kinds of cranberry sauce (Ocean Spray’s recipe and Jason’s version)
- Sweet Potatoes (J’s recipe with maple syrup and butter)
- Roasted root vegetables (with tumeric!)
- Pan fried chard and beet leaves
- Rotkohl (Braised red cabbage with apples)
- Green Bean Casserole (Trader Joe’s recipe)
- Roasted beet, blue cheese, radish and arugula salad with mustard and vinegar dressing
- Roasted Acorn Squash (Jason’s creation)
- British meat stuffing (Louise’s contribution)
- Bread sauce (Joe’s contribution)
- Cornbread muffins (Epicurious recipe)
- Farm bread (from the farm)
And then there was dessert
- Mincemeat pie (from the farm)
- Pumpkin pie (from the farm)
- Pecan pie (my dad’s recipe, made by me — my favorite!)
- Pumpkin pie (Alton Brown’s recipe, made by J who also made a gingersnap crumb crust)
- Blueberry pie (Joe’s contribution)
- Blueberry and Frangipane Tarte (also made by Joe)
- Whipped cream
- Matcha whipped cream (green tea flavor!)
Omg. It was epic. It was delicious. It was a lot of work.
But, compared to the wedding? It was a SNAP.
sounds fantastic!
can you tell me how you make this:
Pan fried chard and beet leaves
i would like to try it…